Jewels of winter: Pomegranates, pears and figs

Winter fruits

Planning a romantic dinner for two? Give your menu a burst of elegance by dressing up your dishes with these winter jewels: pomegranates, pears and figs. Not only do they add a luscious sweetness to everyday meals, they also have a history of being beneficial to love!

Pomegranates are known in many cultures as a symbol of fertility. Chaucer, Shakespeare and Homer have all extolled the virtues of pomegranates in literature, and some hold that the pomegranate (not the apple!) was actually the fruit of temptation discovered by Adam and Eve. With their bright red color, pomegranates radiate romance, and have also gained popularity because their antioxidant levels are three times greater than those of red wine and green tea.

Blackened Shrimp with Pomegranate and Orange Salad

Use caution when removing the seeds from a pomegranate, as the juice can stain. Cut the fruit into quarters, and pull open in the sink, under running water to prevent splashes. Bend the quarters open to release the seeds. Pom Wonderful makes a delicious pomegranate juice that can be used for the vinaigrette.

Directions:1. Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)

2. Combine all ingredients for salad.

3. Combine the spices for the shrimp in a large zipper-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.

4. Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done. Toss the salad with vinaigrette, divide onto two plates, top each with six shrimp and serve immediately. Serves 2.

Figs, with their sweet, fleshy fruit, were said to be Cleopatra's favorite fruit. For the ancient Greeks the fig was one of the sacred foods associated with fertility and love. It has been rumored that in some Southern European countries wedding guests throw figs, instead of rice, at newlyweds to enhance their fertility.

2. Add lamb, and saut until browned, about 8 minutes. Add onion and garlic to pan; cook until onions and garlic are soft, and add wine, scraping the pan to release any browned bits. Add cumin, cardamom, ginger, saffron, red pepper and cinnamon stick, and stir to incorporate.

3. Add 3/4 of the can of broth and bring to a boil. Stir in 3/4 of the can garbanzo beans and figs. In a blender, add the remaining beef broth and garbanzo beans, and blend until pureed. Add to stew, stir and reduce to a simmer. Cover pan and cook for 35 minutes. Stir in mint, cilantro and salt, and serve. Serves 2 with leftovers (about 4 servings total).